I am continuing my journey to become passionate about cooking. Well, maybe passionate is a little strong. How about I use the phrase, tolerant to cooking. While I am still not “loving” to cook, I am “loving” the happiness a home cooked meal and a homemade dessert brings to my family. Realistically, weekdays are a real struggle to coordinate an elaborate meal and dessert. So, I am making baby steps and really focusing on making the best of the weekends by making special meals on Saturdays and Sundays with baking a dessert on Saturday to cover both days. This past weeks dessert, Upside Down Pineapple Cake. While it did not turn out as beautiful as I had imagined in my mind, the taste well made up for its obvious imperfections. I hope you enjoy the recipe!
2 tablespoons butter or margarine
1/3 cup brown sugar
1 table spoon water
1 8-ounce can pineapple slices, drained and halved
4 maraschino cherries, halved
1 1/3 cup all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter or margarine, softened
1 teaspoon of vanilla
1. Melt the 2 tablespoons butter or margarine in a 9 x 1 1/2 inch round baking pan. Stir in brown sugar and water. Arrange pineapples and cherries in the pan. Set pan aside.
2. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add milk, and 1/4 cup butter or margarine, egg, and vanilla. Beat with an electric mixer on low speed until completely combined. Beat on medium speed for 1 minute. Soon batter into the prepared pan.
3. Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool on a wire rack for 5 minutes. Loosen sides, invert onto a plate. serve warm. Makes 8 servings.
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